Brazilian peanut sauce

We are so used to seeing peanuts in Thai and Malaysian cooking but peanuts and peanut-based sauces are used all over Latin America too, mostly for braising exotic meats like goat. In Brazil they make a light peanut sauce for fish stews and the Peruvians use a peanut sauce for coating cooked potatoes. This sauce has a Mexican accent and in the restaurant we use it for many tacos, tamales and bocoles. I like the way the sweet peanut sauce interplays with salty masa and corn.

Method

Combine the onion, tomatillos, garlic and spices in a food processor and blend to make a paste.

Remove the stalks and roughly chop the chillies, retaining the seeds.

Heat the oil in a medium heavy-based saucepan over low heat. Gently fry the chilli for 2–3 minutes, until it begins to colour. Add the onion mixture, increase the heat to medium–low and fry for 4 minutes, or until fragrant. Add the peanuts and fry for a further 5 minutes. Pour in 625 ml of the stock. Add the chipotle, chocolate and bread and gently simmer for 30 minutes, or until reduced to a thick sauce.

Transfer the mixture to a food processor or blender and process, gradually adding the remaining stock, to make a smooth sauce. Strain through a fine-mesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through.

Combine the sugar and vinegar in a small saucepan. Simmer over medium–low heat, until reduced to a caramel. Add the caramel to the sauce and stir to combine. Season with lime juice and salt.

Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.